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Ingredients
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck ,brisket or any other slow cooking beef (no bone)
- 3/4 tsp salt
- Black pepper
- 3 garlic cloves , minced
- 2 onions , chopped (brown, white or yellow)
- 6 oz / 180g bacon , speck or pancetta, diced
- 3 tbsp plain flour
- 1 x 440ml / 14.9oz can Guinness Beer (Note 1)
- 4 tbsp tomato paste
- 3 cups / 750 ml chicken stock/broth (or beef broth - Note 4)
- 3 carrots , peeled and cut into 1.25 cm / 1/2" thick pieces
- 2 large celery stalks , cut into 2cm / 1" pieces
- 2 bay leaves
- 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Instructions
- Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil.
- Return pot to heat, add garlic and onion. Cook for 3 minutes until softening, then add bacon.
- Cook until bacon is browned then add flour. Stir flour into the mixture.
- Add Guinness. Mix well (to ensure flour dissolves well) then add remaining ingredients and return beef into the pot (including any juices).
- Add enough water so the beef & veggies are almost fully covered - see photo in post.
- Cover, bring to simmer then lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch and the sauce has reduced and thickened slightly.
- Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
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